Blackcurrant Yogurt Muffin

Name: Blackcurrant Yogurt Muffin
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g butter; 50g Caster sugar; 100g Yogurt; 1 piece egg; 110g Low-gluten flour; 3g Baking powder; 20g Black currant raisins

by Yueyue Yushi

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Ingredients

Blackcurrant Yogurt Muffin

1. Wash the black currant, soak it in warm water for about 15 minutes, absorb the water with a kitchen towel, and remove the stalk.

2. After the butter has softened, add sugar and beat until the butter becomes lighter in color.

3. Add eggs and mix well.

4. Mix low-gluten flour and baking powder, sift into the butter, and stir until there is no dry flour.

5. Pour in the yogurt, add blackcurrant, and mix well.

6. Mix the batter.

7. Put the batter into the piping bag and squeeze it into the cake mold.

8. Preheat the oven to 170 degrees. Heat up and down, middle level, and bake for about 40 minutes.

Tips:
In step 4, stir until there is no dry flour, then add blackcurrant and yogurt, and mix well. Don't stir too much, otherwise there will be cavities in the baked cake.